Baked Gooseberry Pudding
Stew gooseberries in a jar over a hot hearth, or in a saucepan of water, till they will pulp. Take a pint of the juice pressed through a sieve, and beat it with three yelks and whites of eggs, beaten and strained, and one ounce and a half of butter: sweeten it well, and put a crust round the dish. A few crumbs of roll should be mixed with the above to give a little consistence, or four ounces of Naples biscuit.